The favourite desert of the keralites. You cant stop with just 1 serving.
- Cherupayar Parippu - 200gm
- Jaggery -400gm
- Thick coconut milk - 1 1/2 cups
- Medium thick coconut milk - 4 cups
- Light coconut milk - 4 cups
- Ghee - 3 tablespoon
- Cashenut & Coconut pieces - 50 gm each
Fry the parippu without oil for 5-6 minutes. Wash it well & cook with boiled water. Melt the jaggery by adding 1 cup water. Add the melted jaggery to well cooked parippu & stir well. Add 2 tablespoon ghee to this & mix well. Add light coconut milk & when it starts boiling add medium thick coconut milk. When this mix evaporates and becomes half add the thick coconut milk. Stir well for 5 minutes & remove from gas.
Fry the cashewnuts & coconut pieces in rest of the ghee & add to payasam. Serve hot.
Source:Vanitha
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